Slow Cooker Vegetable Herb Chowder

Slow Cooker Vegetable Herb Chowder

1 leek, white & light green, thinly sliced
1 medium fennel bulb, chopped
3 parsnips, peeled & diced
3 Carrots, peeled & diced
3/4 cup sorghum
1 can (28 oz) petite diced tomatoes, (or 2 - 14oz cans), undrained
2 sprigs fresh thyme
1 tbsp Garlic Stir-In Paste
4 cups Vegetable broth
2 tbsp Lightly Dried Parsley

Combine leeks, fennel, parsnips, carrots, sorghum, tomatoes, thyme and garlic in slow cooker.  Stir in broth and 4 cups of water.  Cover and cook on HIGH for 6 hours or LOW for 8 hours.  Remove thyme sprigs.  


Stir in parsley.  Serve.

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